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    White Chocolate Gingerbread Pillows

    Prep time: 15 minutes, 3 hours chill time
    Makes: 30 cookies
    Pairs well with: a tall glass of milk or a cup of your favorite tea


    • 3 cups all purpose flour
    • 2 tsp. ground ginger
    • 1 tsp. cinnamon
    • 1 tsp. baking soda
    • 1/4 tsp. ground nutmeg
    • 1/4 tsp. kosher salt
    • 3/4 cup unsalted butter, at room temperature
    • 3/4 cup firmly packed brown sugar
    • 1/2 cup molasses, mild flavor
    • 1 large egg
    • 1 tsp. vanilla extract

    For sugar sanding and pillow stuffing:

    • 1/4 cup granulated sugar
    • 1 cup white chocolate chips, preferable Ghirardelli


    1. In a large bowl mix together the flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
    2. In the bowl of a standing mixer, beat together the butter and brown sugar until light and fluffy.
    3. Add in your molasses, egg, and vanilla extract, and mix well.
    4. Gradually add in your flour mixture, and mix until incorporated.
    5. Empty your dough onto a piece of plastic wrap or bees wax paper, wrap it tightly, and chill in the refrigerator for at least three hours or overnight to firm up the dough.
    6. Once your dough is chilled, preheat your oven to 350 degrees  and line two half sheet pans with parchment paper to cover.
    7. Put your granulated sugar into a small bowl.
    8. Shape dough into 1  inch balls, roll in the granulated sugar to cover, and set onto your prepared baking sheets, placing them 2 inches apart.
    9. Bake for 8-10 minutes, or until the cookies start to crack a little on the sides.
    10. Remove them from the oven and immediately press 5-6 white chocolate chips into the center of each cookie.
    11. Remove to wire racks, and cool completely.


    • These cookies can be stored on the countertop for up to five days in an airtight container.
    • They also freeze well, so wrap 4-5 cookies in plastic wrap at a time and keep them in a Ziploc container in the freezer for cookie exchanges or holiday gatherings/gifts.
    • White chocolate not your thing? Swap them out with semi sweet chocolate chips or dark chocolate chunks.
    • You can also prepare and freeze the dough for later use if you’d like to bake off the cookies at a later time.


    Photos by Marla Smith Photography

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